EDNA MAE'S ESCALLOPED CABBAGE
This is a version of a recipe from my husband's beloved grandmother, Edna Mae. And that means just one thing: It is going to be splendidly delicious!
Categories Thanksgiving main dish side dish
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch-by-9-inch baking pan. Bring a medium pot of lightly salted water to a boil. Parboil the wedges of cabbage for 1 - 2 minutes. Drain very well, slice off the cores, then arrange in the prepared baking dish. In a nonstick skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or two. Whisk in the milk and cook until beginning to thicken. Turn off the heat and stir in the Cheez Wiz. Sprinkle in salt and pepper, then stir in the grated pepper jack. Pour over the cabbage. Dot with the jalapeno slices, and sprinkle on some paprika. Bake for 20 minutes or until golden and bubbly.Note: This makes a good amount of cheese sauce, so could be enough for more cabbage if desired.
SCALLOPED CABBAGE
This is a cabbage casserole that is just delicious. Great in place of a starch at a meal. Also good with ham, pork or any barbecued meat.
Provided by GRAMMYROSE
Categories Side Dish Casseroles
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
- Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
- Bake in preheated oven for 30 minutes, or until golden brown and heated through.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 21.2 g, Cholesterol 139.1 mg, Fat 9.8 g, Fiber 3.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 623.3 mg, Sugar 8.5 g
SCALLOPED CABBAGE
My mother always made this dish as a special treat, and now I do, too. The combination of ingredients is just right-the white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for cabbage like it!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.
Nutrition Facts :
SCALLOPED CABBAGE
My Aunt Jenny made this for family dinners every Christmas and Thanksgiving when I was growing up. I make it now for my family.
Provided by Christine Chamberlain
Categories Side Casseroles
Time 40m
Number Of Ingredients 7
Steps:
- 1. Place cabbage in a 4-qt pan, cover with water and boil 5 minutes, until tender crisp. Drain.
- 2. Melt butter with flour, stirring until thickened, about 1 minute. Slowly stir in milk, adding gradually. Add shredded cheese and stir until melted.
- 3. Place cabbage in a 9x13 pan, pour sauce over the cabbage.
- 4. Melt 1/2 cup butter in a pan, stir in cracker crumbs until coated. Sprinkle over the top of the sauce.
- 5. Bake 350 for 30 mins. until the crackers are golden and the sauce is bubbly.
SCALLOPED CABBAGE CASSEROLE
I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.
Nutrition Facts : Calories 193 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 538mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
EASY SCALLOPED CABBAGE
This is the perfect side dish to go with a ham or roast for any occasion. It's easy and can be made ahead of time. I love vegetables and i'm always trying different ways to prepare them. I hope you enjoy this as much as I did.
Provided by Debbie Tice
Categories Side Casseroles
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400.
- 2. Drop the cabbage into boiling water with 1 tsp of salt. Cook until cabbage until almost tender. Drain.
- 3. Spray casserole dish with cooking spray. Layer 1/2 of the cabbage into dish. Sprinkle with 1/2 tsp of salt, 1/4 tsp of pepper, 1/2 of the flour, 1/2 of the cheese, and dot with 1/2 of the butter.
- 4. Layer the remainder of the cabbage on top. Sprinkle with the rest of the salt, pepper, and cheese.
- 5. Top with cracker crumbs and dot with the remainder of the butter.
- 6. Heat milk in microwave or sauce pan. Pour hot milk over casserole.
- 7. Bake for 25-30 minutes until golden brown and bubbly hot.
MARY'S CHEESY SCALLOPED CABBAGE
A culinary match made in heaven! The cabbage and cheese are simply divine together.
Provided by Ellen Bales
Categories Side Casseroles
Time 55m
Number Of Ingredients 11
Steps:
- 1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
- 2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
- 3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
- 4. Top with buttered bread crumbs.
- 5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
- 6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!
BETH'S SCALLOPED CABBAGE
Excellent holiday side dish.
Provided by Andrea
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
- Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
- Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
- Bake for 25 to 30 minutes in the preheated oven, or until top is browned.
Nutrition Facts : Calories 238.7 calories, Carbohydrate 22.6 g, Cholesterol 25.2 mg, Fat 13.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 6.4 g, Sodium 606.6 mg, Sugar 6.9 g
SCALLOPS WITH CABBAGE AND CAPERS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
- Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
- Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
- Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
- Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.
SCALLOPED CABBAGE
My mom made this when I was a kid in the late 60's/early 70's, it's an easy way to cook cabbage & very tasty too!
Provided by lssteinys
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- cook cabbage in boiling water, about 4 to 5 minutes.
- drain.
- place a layer of cabbage leaves in a pyrex dish.
- sprinkle with crushed saltine crackers.
- dot with butter.
- salt & pepper to taste.
- repeat layers.
- cover with milk.
- bake covered, 30 - 35 minutes @ 350°F.
Nutrition Facts : Calories 103.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 13.6, Sodium 117.3, Carbohydrate 12.8, Fiber 3, Sugar 3.7, Protein 3.9
CHEESE SCALLOPED CABBAGE
Like cabbage? You will LOVE this recipe! I found this treasure in a 1968 edition of the Missouri Farm Bureau Cookbook.
Provided by Lorac
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
- Remove from heat but do not drain.
- In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
- Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.
CHEESY SCALLOPED CABBAGE
Make and share this Cheesy Scalloped Cabbage recipe from Food.com.
Provided by Northern Star
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the cabbage in boiling water 5 - 7 minutes until just tender. Drain.
- Prepare the white sauce: Melt butter over med. heat and add flour. Cook for 2 minutes stirring constantly. Add milk, salt and nutmeg, stir continually until thick.
- Prepare bread crumbs: In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
- Add the cheese to the white sauce.
- In a buttered casserole dish layer the cabbage and white sauce.
- Top with crumbs.
- Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.
SCALLOPED CABBAGE
My grandparents always had a large garden and every summer we kids would have to help pick and can. Nobody liked to eat cabbage so Grandma would fix Scalloped Cabbage - we never complained again!
Provided by CindiJ
Categories Vegetable
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut cabbage up into bite size pieces.
- Par-boil approximately 3-5 minutes, drain well.
- Place cabbage in greased 9x13 casserole.
- Set aside.
- Melt butter in large saucepan.
- Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
- Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
- Cut up Velveeta cheese and stir to melt.
- Season cabbage with salt and pepper to taste.
- Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
- If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
- *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
- If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.
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